Originated in the Palmer House pastry kitchen in 1893, for the Columbian Exposition World’s Fair, Bertha Palmer charged the pastry chef to create something new and ta-dah the 1st brownie was made!
A True Chicago Culinary Experience
Delve into our unique, locally and seasonally influenced menu.
Taking Maple Syrup to New Heights
Our new collection of Barrel Aged Maple Syrups, aged in-house
in the old Chicago rail passage located 65 feet below grade!
Our Private Dining Room
Wine tasting, workplace gathering, or cocktail party
